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Topic: GoreMade Pizza Mobile WFO photos (Read 14371 times)

I've been wanting to upload some pictures for a while now seeing as how you all love OPP (other people's pizzas), but rarely find the time to take and upload photos. I did a gig for a friend in exchange for him carving me a walking stick, so I was able to take some time to photo some of my pizzas and the event.

I purchased my mobile WFO used last september from a guy who got out of the business. I didn't know a damn thing about WFOs, but this pretty much fell into my lap, so I went for it. With winter right behind my purchase and then the oven going in the shop to get a make-over for nearly 4 months, I've only really been able to use it for about 6 or so months. Now I'm trying to get the mobile WFO business going. I've been doing gigs for friends and have been learning so much! I've still got a lot of fancying up to do with my set up presentation, but I'm finally in the vicinity of where I want to be with my pies.

Notice in the setup picture the art truck with beer can dragon in the back! also, I just got some fancy new oven tools from John C while on vacation. We were an hour away from his house, so he strapped them on his harley and drive up to the lake house we were staying in. What a guy! And what a difference a good peel can make! I friggin love it! Thanks John!

For only 6 months that looks really good, looks like you've been doing it for a while.

BTW what brand oven is that, is it an Ambrigo?

I'm pretty sure the oven was made by the guy I bought it from, but I can't answer any questions beyond that. He's quite a guy to talk to, but I never seem to get answers to the questions I ask. He usually just starts rambling on about god knows what, but it's always a hoot anyway.

Nick,Glad the tools are working out ! Its what they are turning that looks even better! great work on the pies!! dough looks awesome. It was a pleasure meeting you and your lovley wife and the new little guy hes adorable ! Allways great to talk pizza with a fellow Mobile operator Best of luck its a no brainer with poies like that!John C.

Nick,Glad the tools are working out ! Its what they are turning that looks even better! great work on the pies!! dough looks awesome. It was a pleasure meeting you and your lovley wife and the new little guy hes adorable ! Allways great to talk pizza with a fellow Mobile operator Best of luck its a no brainer with poies like that!John C.

The pleasure was all ours, sir! you saved us more hours of driving in our already stacked trip, not to mention the shipping cost! Thanks for the kind words!

This is just awesome man...so glad you finally found time to post up what you are into...dang you are look'in good!! A close up of that killah wrap on the truck would be fun for all....not to mention that new walking stick you're sport'in ! Thanks and good luck.....

This is just awesome man...so glad you finally found time to post up what you are into...dang you are look'in good!! A close up of that killah wrap on the truck would be fun for all....not to mention that new walking stick you're sport'in ! Thanks and good luck.....

Thanks, Bob. It's cool to finally share it with people who care! The oven was a dumpy ol' thing before I found someone to do it up right. I paid him to put in sinks and hot water, and he spent 4 months making it what it is today, no extra charge! he just wanted it to look professional. only problem is, I still don't have hot running water. He did everything but. I'm not complaining, as he probably did $20,000 worth of work (4 months!) for next to nothin. It's just unfortunate that i still don't have the required hot running water. I'll attach the photos I have access to here at work of the before and after. check out the friggin door! It was so heavy that he added an 8 lb counter weight to make it work! all custom, from scratch! not to mention the added collapsable SS prep table, the wrap job, the sinks he built, the panting of the trailer. He repositioned the oven, balanced it, took off the back gate that had no business being there... he even rounded off all the sharp corners. The detailed work he put into this oven was amazing!

The walking stick has a long way to go before being finished, so no pics as of yet.

I tried a plethora of new things this past sunday. I had a few ends of bags of flour that i needed to get rid of, so the dough was a mixture of three different kinds of flour. Normal practice is a 18-24 hr cold ferment, but I let this one go for 48 this time. I also heated the oven up for about 7 hours as opposed to the normal 2ish hours after reading craig's talk of the oven coming to heat vs. being saturated with heat. I loved the results! Thanks craig for the tip on oven heat management. It was awesome!

My dough had a more even browning this time with a diminished amount of spotting on the outer crust, but I changed so many things this time around that it's hard to tell what was the contributing factor. Either way, it was a scrumptious bit of pizza eating that cleared out my straggling flour bags! I only managed to take pictures of the first pizza before I got lost in pizza. A spicy margherita! YUM!

- Where do you get sunflower sprouts and what do they taste like?- Were the smoked oysters canned? If so, how did they work out on the pizza? Do they get dry? Did that pie taste as good as it sounds?

Thanks!

The sunflower sprouts come from a local guy here in Columbus who also does micro greens. He sells em at the farmer's market and a couple local food stores. I like them because they hold up well to heat, they're a nice size for easy use without prep, and add a nice fresh look and taste to the finished pie. Their texture speaks louder than their mild flavor. I grew some on my own a couple times. Just a shallow rectangular container with an inch or two of dirt. Litter with sunflower seeds and water regularly. You'll have a bunch in a week or two!

The oysters were indeed canned. Someone brought them over to my house for a pizza sunday and I found em weeks later. The pie worked great, though I'm not a fan of canned oysters. It was the only pie that the group asked for a second one of. I put the oysters down first, and they come oiled in the can along with an olive oil base for the pie , so they didn't dry out too much. It was a hit with everyone but me.

Craig, if you have not tried sunflower sprouts, you are in for a treat. I'm not at all a person that likes sprouts, but I LOVE sunflower sprouts. Whole Foods here in CA sells them, but maybe that's just because it's California

wee: Those are some nice looking pizzas you're putting out. Good luck! I want to know the story behind that truck and beer can dragon...lol

Thanks! I have several friend here in columbus, including myself, who have art cars. This is my friend bob's beer can dragon. He likes dragons, and for a parade one year, he made it to spit water out at the crowd. Just a creative endeavor by a creative buddy!

Very nice pies! Have you tried a room temp fermentation before and compare it with your usual cold ferment?

Marlon

I haven't yet, but see that a lot of the room temp fermenters seem to have more leopard spotting. Room temperature ferment is something I'd like to try, and would actually benefit from due to the fact that I can't fit more than 12 dough balls in my fridge at a time. Do you have a recommendation of how to adjust cold ferment dough to room temp ferment (currently .5% ADY)?

Yes it's definitely worth trying so you can compare the pros and cons. Try reducing yeast to 0.03-0.04% (it's a very small amount, maybe, half a gram or so for 12 dough balls) and ferment for at least 24 hrs at 60-65F then ball.

Yes it's definitely worth trying so you can compare the pros and cons. Try reducing yeast to 0.03-0.04% (it's a very small amount, maybe, half a gram or so for 12 dough balls) and ferment for at least 24 hrs at 60-65F then ball.

I never do a bulk ferment for very long, so this'll be new to me.

Two questions:

1.) What's the process after balling?2.) how do you measure that amount of yeast? especially if you're only gonna do a few dough balls?

You can do a 2 to 3 hr bulk ferment then ball and let it go for 24-36 hrs depending on the room temp. Where do you keep the dough balls? Are they in a dough tray or Glad containers? It might be easier to keep them at 65F if they are in the containers unless you have a cool room or basement.

If you want to try the long bulk method, after balling, just place them in your dough tray or container and keep them there for 8 hrs depending on how the dough looks.

I would measure 1 gram then divide that in half. I figured if you make 12 dough balls it should be enough.